Brown Rice & Carrot Pilaf
|Onion||1 Large, finely chopped|
|Coarsely shredded carrots||1 Cup (16 tbs)|
|Long grain brown rice||1 Cup (16 tbs)|
|Vegetable stock||2 1⁄2 Cup (40 tbs)|
|Chopped parsley||1⁄2 Cup (8 tbs)|
|Bean sprouts||2 Cup (32 tbs)|
Melt butter in a 2-quart pan over medium-high heat.
Add onion and carrots and cook until onion is soft (about 5 minutes).
Stir in rice; continue to cook, stirring, until rice begins to brown slightly.
Add stock and salt; cover and simmer until rice is tender and liquid is absorbed (about 45 minutes).
Stir in parsley and sprouts, if used, just before serving.